Yellow pizzutello tomatoes cut into pacchetelle and preserved plain. For quick sauces, pizza and fish dishes.
Pacchetelle are a way of preserving tomatoes typical of Campania. The fruit is cut lengthwise, packed tightly into the jar and preserved plain, in its own juice.
This jar uses yellow pizzutello, a small, elongated tomato. The pulp stays fleshy and the skin holds its shape.
Tipped into a pan with olive oil and garlic, they make a sauce for pasta or fish in a few minutes. On a pizza, they are used as they are, in place of the sauce.
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Yellow pizzutello tomatoes cut into pacchetelle and preserved plain. For quick sauces, pizza and fish dishes.
